Baja Fish Tacos Avocado Crema (Printable)
Golden battered fish with crisp slaw and rich avocado crema in warm corn tortillas
# What You'll Need:
→ For the Fish
01 - 1.1 lbs white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1 tsp paprika
08 - 1 cup cold sparkling water
09 - Oil for frying
→ For the Avocado Crema
10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup sour cream
12 - 1/4 cup fresh cilantro leaves
13 - 2 tbsp lime juice
14 - 1 garlic clove
15 - Salt and pepper to taste
→ For the Slaw
16 - 2 cups finely shredded cabbage
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tbsp lime juice
20 - Salt to taste
→ To Serve
21 - 8 small corn tortillas, warmed
22 - Lime wedges
23 - Extra cilantro (optional)
# How to Make It:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to allow flavors to meld.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the sparkling water until a smooth batter forms.
04 - Pour oil into a deep skillet or pot and heat over medium-high heat to 350°F.
05 - Pat fish strips dry with paper towels. Dip each strip into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes per batch. Transfer to paper towels to drain.
06 - Place a portion of fried fish in each warm tortilla. Top with slaw and a generous drizzle of avocado crema. Garnish with additional cilantro if desired and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- The contrast between hot crispy fish and cool tangy crema creates that perfect bite balance
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Cold sparkling water is non-negotiable for that light, crispy batter texture
- Pat the fish completely dry before battering or it will not adhere properly
03 -
- Cut your fish strips uniformly so they all cook at the same rate
- Keep fried fish in a 200°F oven if you need to hold them before serving